La Jolla Winery began in 2008 when a small group of local wine enthusiasts started making wine together in the hills of North San Diego. They lease a two-acre vineyard in Escondido planted to Zinfandel, Sangiovese, and Petite Sirah, taking on all the hands-on viticulture themselves, from pruning and canopy work to harvest. Fruit is delivered to Bernardo Winery in Rancho Bernardo, founded in 1889, where Ross Rizzo oversees crushing, fermentation, and bottling. Production remains small and non-commercial, with wines shared privately among members and consistently earning medals at the San Diego and Los Angeles fairs.